WHOLE ROASTED SALMON
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 14 to 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.
- Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.
- Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.
FISH STEAMED IN BANANA LEAVES
Make and share this Fish steamed in Banana leaves recipe from Food.com.
Provided by Girl from India
Categories Asian
Time 1h20m
Yield 12 fillets
Number Of Ingredients 9
Steps:
- Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
- Mix well to coat evenly.
- (Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
- Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
- Steam for 20 mins in a steamer.
- Enjoy.
WHOLE SALT BAKED SALMON
Steps:
- Heat oven to 450 degrees. Season cavity of salmon with Maldon salt and pepper. Fill the cavity with the fennel leaves and stalks.
- Fill the bottom of a large roasting or baking pan with a 1/2-inch layer of salt. Place the fish on its side, on top of the salt. Pile the remaining sea salt over the fish, completely covering it by at least 1/2 inch all over. If the head and tail protrude from the pan, place a double layer of heavy-duty aluminum under tail and head to prevent salt from falling into your oven. Sprinkle 2 tablespoons water over the surface of the salt.
- Transfer roasting pan to oven, and bake salmon until cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a metal skewer or kitchen fork through the salt and into the fish where the fish is the thickest. Pull the skewer out: If the skewer is warm to the touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest until cool enough to handle.
- Using your fingers, break off the salt crust from the top of the fish; the skin should have stuck to the salt and should peel away as you do this. If the skin does not pull away when you remove the salt, use a paring knife to gently lift the skin away from the fillet. Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board.
- Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde.
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